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14 MINS delivery
Quick Sooji Uttapam
Serves 4
30 mins
200 Kcal
Craving something delicious that won't keep you in the kitchen for hours? Enter the quick sooji uttapam. Ready in a flash and full of flavor, it's a savory, slightly crispy delight that combines the goodness of semolina (sooji) with all those vibrant veggies you can never get enough of. Think of it as the lovechild of a pancake and a dosa, but way quicker and way less of a hassle. The best part? You don't need any fancy ingredients—just some semolina, yogurt, a couple of veggies, and a pinch of magic (aka seasoning). The quick sooji uttapam recipe is as simple as it gets. Mix the semolina with yogurt and water, stir in your choice of veggies (carrot, onions, bell peppers —sky's the limit), and let it rest for a few minutes. Pour the batter onto a hot tawa, and watch the magic unfold as it sizzles to golden perfection. Serve with a side of chutney or sambar for that extra punch, and you're good to go. Whether it's a lazy weekend brunch or a busy weekday breakfast, this quick sooji uttapam is your go-to for a meal that's both wholesome and satisfying. You'll be done before you even finish scrolling through your Instagram feed. Talk about a win-win. It's so easy to whip up, you'll be wondering why you haven't been making this quick sooji uttapam for ages.
Ingredients required for Quick Sooji Uttapam
- 1 cup sooji
- 1/2 cup curd
- Salt
- 1 small onion
- 1/4 tsp baking soda
- 2 tbsp oil
- 1-2 green chili
- 1 small tomato
- 2 tsp coriander leaves
- 1/2 cup capsicum
Cooking steps for Quick Sooji Uttapam
- 1Craving something crispy, savory, and oh-so-satisfying? Enter the quick sooji uttapam!
- 2First things first, grab a mixing bowl and throw in some sooji, water, salt, and a dollop of yogurt. Whisk it all together until you've got a batter that's smooth and ready to rest. Cover it and let it chill for 20 minutes while you prep the veggies. You can toss in anything your heart desires – think onions, tomatoes, bell peppers, or even some spicy green chilies to take it up a notch.
- 3Now, let's talk consistency: after 20 minutes, the batter thickens up a little as it soaks up all that moisture.
- 4Aim for a medium-thick batter that's easy to pour, but not runny (you know the vibe!). If it feels a little too thick, splash in a tablespoon or two of water and mix it up until it feels just right.
- 5Now, heat up a pan or tawa on medium-high, drizzle a bit of oil, and give it a quick wipe with a kitchen tissue to remove the excess oil (because nobody likes a greasy uttapam). If you're feeling fancy, this is the moment to stir in a pinch of eno or baking soda for that extra fluff.
- 6Once your pan's ready, pour about ⅓ cup of batter and spread it gently (don't go wild, keep it thick).
- 7Sprinkle your chopped veggies all over, press them down a bit with your spatula to make sure they stick, and drizzle a little oil or ghee around the edges.
- 8Let it cook on medium heat until the edges start to lift from the pan – that's when you know it's time to flip!
- 9Use your spatula carefully, turn it over, and let the other side cook until the veggies are slightly golden and crispy to your liking.
- 10Once both sides are perfectly crispy, turn it back and let it crisp up a little more. When it's done, transfer it to a plate, and repeat for the next uttapam.
- 11If you're feeling extra, sprinkle some podi or cheese on top before serving.
- 12Serve it hot or warm with chutney or masala tea for the ultimate comfort snack.
- 13And there you have it – the quick sooji uttapam, ready to make your taste buds do a happy dance! Perfect for those moments when you want something hearty but don't want to spend hours in the kitchen.